Why do the tops of my cupcakes (the part that rose above the liner) separate from the bottom sometimes? Too much batter?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
A number of things :
- batter was not adequately mixed.
- uneven heat in the oven, there could be a hotspot in oven.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This question is quizzical. Are you pulling on the tops of the cakes to get the cupcakes out of the baking vessel? Is the cake that's overflowed sticking to the pan outside of the liner?
Make sure to release the cake completely, and use an offset utensil to lift the cupcake from the bottom so as not to decapitate it. If you want the batter to just mound at the top of the paper liner, then yes - put in less batter. You might be over creaming the batter so it's "too aerated" or has too much baking powder/soda in it so it's "jumping" too much in the oven. Is your oven convection? Try a few different batters and fill the liner less. Let us know which fix helped.
Hi Shuna - It must just be the amount of batter I am putting into the tins because the tops of the cupcakes do overflow a bit onto the top of the pan, though I wouldn't say they stuck. A little swirl of a toothpick around the edge seems to free them easily from the pans. This particular cake does not involve creaming (it uses oil and hot water like a boxed mix would) and only has a 1/2 t baking soda for 12-ish cupcakes. I have a conventional oven, too. It's not as if the tops come off every cupcake; just that if you try and undo the liners, sometimes it seems that the top of the cupcake wants to separate, as well. I don't have this problem every time I bake, but I have noticed it with this particular chocolate cake and my red velvet cake. Could the cocoa powder (I'm using natural) have anything to do with it? I find these two cakes to be very airy, as well. I wonder if the very light, fluffy crumb these recipes produce simply make the cupcakes more prone to breakage.
When you mentioned over-creaming - I was always taught to cream the butter and sugar together for 3 - 5 minutes until it was light and fluffy and not so grainy. Is that the correct amount of time?
Please enter a valid email address.
Well played. You deserve a cookie.
Can you guess what it is?
A Creamy Lasagna with a Surprising Boost of Flavor
Enter Your Best Banana or Plantain Recipe
The Greatest Hits
Irish-Inspired Soda Bread
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.